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Pioneer Woman Broccoli Cauliflower Salad

Pioneer Woman Broccoli Cauliflower Salad - recipe card
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This vibrant no-cook salad combines crisp broccoli and cauliflower florets with a creamy, tangy dressing, sweet dried cranberries, and crunchy sunflower seeds. It’s a refreshing side dish that’s perfect for potlucks, picnics, and weeknight dinners.

Ingredients

Scale
  • 2 cups broccoli florets (about 1 small head), cut into bite-sized pieces
  • 2 cups cauliflower florets (about 1 small head), cut into bite-sized pieces
  • 1/2 cup red onion, finely diced
  • 1/2 cup mayonnaise (full-fat)
  • 1/4 cup sour cream (full-fat)
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds, roasted and salted

Instructions

  1. Prepare the vegetables: Wash and thoroughly dry the broccoli and cauliflower. Cut into small, bite-sized florets (about 1 inch). You want them small enough to catch the dressing but large enough to retain crunch. Place in a large mixing bowl.
  2. Add the finely diced red onion to the bowl. The onion adds a sharp bite that mellows as the salad sits. If you prefer a milder onion flavor, soak the diced onion in cold water for 10 minutes, then drain and pat dry before adding.
  3. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and black pepper until smooth and creamy. The sugar balances the acidity of the vinegar and the tang of the sour cream.
  4. Pour the dressing over the vegetable mixture. Use a rubber spatula to fold everything together until every floret is evenly coated. Be gentle to avoid breaking the florets.
  5. Fold in the dried cranberries and sunflower seeds, reserving a small handful of each for garnish if desired. The cranberries add sweet chewiness, while the sunflower seeds provide a salty, nutty crunch.
  6. Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar if needed. The salad should taste bright and creamy with a good balance of tangy and sweet.
  7. For best flavor, cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the vegetables to slightly soften while staying crisp.
  8. Before serving, give the salad a good stir. Garnish with the reserved cranberries and sunflower seeds on top for a pretty presentation. Serve chilled.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. The salad remains crisp for the first day; after that, some softening is expected. Do not freeze, as the creamy dressing will separate and the vegetables will become watery. Reheat: This is a no-cook salad meant to be served cold. If refrigerated, let it sit at room temperature for 10-15 minutes before serving to take the chill off. For a make-ahead option, prepare the salad up to 24 hours in advance, but add the sunflower seeds just before serving to keep them crunchy.

Nutrition

Keywords: broccoli cauliflower salad, no-cook salad, creamy salad, picnic side, potluck recipe, healthy salad, vegetarian salad, easy salad, make-ahead salad, summer salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-broccoli-cauliflower-salad/